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PHARMACOLOGY OF FOOD AND FOOD COMPOUNDS Course Sheet Academic Year of enrolment:
Professor and Collaborators:
Hours of classroom activity:
Objectives
Contents The course includes two sections:
1) General pharmacology: this section describes the principles that underlie the human-drug interactions and that in turn are divided into two chapters, one related to Pharmacokinetics (the effects that the body has on drugs) and the other one on Pharmacodynamics (the cellular and molecular mechanisms that underlie the therapeutic, unwanted and toxic effects of drugs).
2) Special Pharmacology and therapy: this section describes the pharmacodynamic principles applied to nutrients, functional foods and food supplements.
Extended Syllabus Introduction to the course.
History, development and objectives of pharmacology.
Drugs, nutrients, nutraceuticals and health products: definitions and regulations.
Principles of general pharmacology: pharmacokinetics (absorption, distribution, metabolism and excretion; concept of bioavailability); pharmacodynamics (interaction of drugs with their molecular targets; concepts of agonist and antagonist; dose-response relationships).
Pharmacokinetic principles applied to nutrients, functional foods and food supplements.
EFFECT OF DIET ON DRUG ACTION: modification of the absorption, metabolism and elimination of drugs by the diet. Influence of drugs on nutrient absorption.
Pharmacodynamic principles applied to nutrients, functional foods and food supplements.
Factors that modify the action of drugs and nutrients: age, genetic polymorphisms, tolerance, organ disorders, microbiota; interaction between drugs and foods.
Pharmacology of food supplements
- Vitamin: Fat-soluble and water-soluble vitamin.
- Antioxidants: natural and synthetic antioxidants. Lipophilic and hydrophilic antioxidants Carotenoids, Anthocyanins.
Antioxidant vitamin.
Supplement of aminoacids/proteins; fatty acid
- Phytocompounds of the diet: flavonoids, phytosterols, phytoestrogens, glucosinolates, terpenes and plant phenols
herbs and spices.
- Macrominerals and microminerals.
-Hints on prebiotics and probiotics, intestinal microbiome
-Interactions between drugs, foods, supplements and herbal medicines
Eating behavior
- Main neurotransmitter systems involved in eating behavior and their interactions
- Neurochemical basis of compulsive food consumption
- Drugs that modulate fame and satiety.
Antidiabetic drugs and anti dislipidemic drugs
Recommended Bibliography The recommended texts are:
Farmacologia -H.P. Rang, M.M. Dale, J.M. Ritter, P.K. Moore, Casa Editrice Ambrosiana, (ultima edizione).
"Le basi della Farmacologia" 3rd edition, Zanichelli (Karen Whalen)
"Nutrizione e dietologia" Aspetti clinici dell'alimentazione, Gianfranco Liguri, Zanichelli
Any additional materials will be made available by the teacher to supplement the recommended texts and uploaded to the dedicated website.
Teaching Methods The teaching is divided into lectures whose purpose is to transmit concepts, information and schemes.
Evaluation methods Verification of learning:
Type of exam:oral
The level of learning takes place as an oral examination. During the oral examination the mastery of an adequate terminology and the logical / argumentative ability are also evaluated. If the teacher is not able to be present, a test of 15 multiple choice questions (only one right) will be administered to the students.
The examination procedure and its evaluation are indicated by the teacher at the beginning of the lessons.
Evaluation: Rating in thirtieths
Contacts/More Information Student Reception
Every Friday from 11 am to 1 pm at the CAST, Campus Universitario, Via Luigi Polacchi 11, 66013 Chieti Scalo. Tel 0871-541471
after taking appointment by email (s.tacconelli@unich.it )